{This is part of a compensated campaign with Cacique}
There is no doubt that Italian cuisine is a favorite in our household. We typically have at least one pasta-inspired dish per week, and while my kids would be content to keep it simple, I’m always looking for creative ways to elevate our meals to the next level.
Chicken Parmigiana was a favorite of mine growing up, but when I became a vegetarian, I relinquished myself to eating the traditional Eggplant Parmigiana. While eggplant is hailed as one of the world’s most healthiest foods, admittedly it isn’t very palatable. Since I love to cook seasonally and our grocery store had a plentiful selection of summer vegetables, I decided to grill them and layer them in between homemade marinara sauce, and cotija and mozzarella cheeses. The final dish is topped with Panko bread crumbs and Cacique’s Crema Mexican for a truly indulgent dish that offers the warm, melted cheeses characteristic of vegetarian lasagna and the crisp baked crust of a Chicken Parmigiana.
Be sure to check out Cacique’s blog for this Baked Vegetable Parmigiana Recipe and more like them!
- Discover Luxury at Sonesta Irvine: Your Ideal Staycation - August 8, 2024
- CHOC Walk Returns to the Disneyland Resort – Special Events and Ways to Support - June 28, 2023
- Beastly Ball Returns to the Los Angeles Zoo - May 8, 2023
Leave a Reply